On May 13, 2024, The New York Times published an article by Melissa Clark focusing on a seasonal approach to cooking asparagus. In the article, titled "Mid-May Means Maximalist Asparagus," Clark shares her transition from simple to more elaborate asparagus recipes as the season progresses. Early in the season, she prefers basic preparations such as roasted or steamed asparagus with minimal toppings like butter or olive oil, salt, and lemon. However, deeper into the season, she introduces a recipe for pan-seared asparagus with cashews, which includes ingredients like coconut flakes, nuts, seeds, and lime juice. This dish can be served as a main with rice and a fried egg or as a side dish. Other recipes highlighted include chicken and noodles by Millie Peartree, pork chops with feta, snap peas, and mint, and soy-steamed fish with scallions and pistachios by David Tanis. Additionally, Alexa Weibel's vegetarian recipe for spicy tomato beans and greens and Samantha Seneviratne’s rhubarb quick bread dessert are mentioned. The article not only showcases seasonal cooking but also promotes the variety in Clark’s culinary repertoire, which spans over her career since 2007 and includes 45 cookbooks.